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Smoking Foods - Bradley Smoker

In yesteryear before the days of refrigeration, it was necessary to use other methods of food preservation. That’s why we have a great British herigate heritage of jams, chutneys, brining (e.g. bacon) and smoking food.

Smoked foods have become an expensive delicacy today whereas they were a staple in the past. However, it is quite possible to smoke foods in a domestic situation and at a fraction of the costs of commercially smoked foods.

The secret lies in buying a smoker cabinet and precisely controlling the amount of smoke delivered. However, until recently this has been difficult to control to achieve consistent results.

Smoking food is a delicious, fat-free way to add delicious flavor to your meats, fish and vegetables. When it comes to food smoking, Bradley Smoker is an established, respected leader.

As an award-winning designer and manufacturer of meat and fish smokers since 1984, Bradley Smoker dominates the market through manufacturing the most durable, precise smokers available. Their high quality smokers use unique smoking “bisquettes” that burn at a controlled rate to produce consistently ‘clean’ smoke. To produce those bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities.

Bradley smoking bisquettes are rendered from the natural hardwoods, without paraffin or waxes. They are 100% natural, producing a flavorful, clean smoke. Tests held by the British Columbia Institute of Technology have demonstrated that Bradley smoking bisquettes produce smoke four times cleaner than smoke produced by identical chippings burnt in a burn box or grill.

Bradley Smokers are now available in the UK and are gaining great ground. The consistency of the product is such that Mark Hix (of Great British Menu and Hix Oyster and Chop House fame) uses a Bradley Smoker to meet his exacting restaurant quality standards. Watch Mark Hix here making terrific smoked salmon on the Bradley Smokere here :

Another great use of the Bradley Smoker is in the area of barbecuing … not the traditional slap a burger on the grill and char the ouside style of barbecuing, but instead the American style of slow barbecue. As the cabinet has a heating element, you can also combine smoking with long slow cooking of marinaded joints (typically pork) that will pull apart with a spoon.

If you have a barbecue or grill that house a smoke drawer to burn chippings such as the Weber S450 or Weber S650, you can hot smoke, but the Bradley is considerably more precise when smoking is the priority.

Bradley Smokers are expensive, but then so is quality smoked food. I am very grateful that Mrs. Food with Passion treated me to a Bradley Smoker last Christmas. Since then we have enjoyed delicious smoked fish, shellfish, chickens etc..

If your partner is a foodie, then it would make for a great gift. It would also prove to be a great investment for any restaurant establishment to produce their own consistent smoked food.